Double Coated Fried Chicken Fingers Recipes

DOUBLE DIPPED CHICKEN FINGERS

Steps:

• Place chicken tenders in a medium-sized bowl.
• Add water and salt; stir.
• Cover and place in the refrigerator for at least 30 minutes.
• Place flour and seasoned salt in a shallow bowl.
• In another shallow bowl, whisk together eggs.
• Drain chicken from salt water.
• Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
• Place on floured baking sheet.
• Pour peanut oil in a large heavy skillet and heat over medium-high heat.
• Dip the chicken again in the egg, then again dredge in flour.
• When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
• Cook tenders, turning occasionally to get both sides golden brown.
• Drain on paper towels before serving.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels.
• In a shallow platter, combine the buttermilk, water, and red pepper sauce.
• Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
• If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
• Place flour in a shallow platter.
• Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
• Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
• Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
• Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
• The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat oil in a large elctric skillet to 350 degrees F.
• There should be about 1-inch of fat in the pan.
• Carefully add the chicken pieces in a single layer, skin side down.
• Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
• Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
• Turn again, frying a total of 15 minutes.
• The turning will produce a golden-crisp skin with even color.
• Remove chicken to a plate lined with paper towels to drain.
• Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
• Serve immediately or cool to room temperature.

DOUBLE CHEESE CHICKEN FINGERS

Steps:

• Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
• In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
• In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
• Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

FRIED CHICKEN COATING

Steps:

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

CONTEST-WINNING CRISPY CHICKEN FINGERS

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight.
• The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk. Remove the chicken pieces, reserving the buttermilk.
• Pour Arborio Rice Coating into a large plastic bag or container. Add the chicken in batches, shaking to coat. Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces. Dip the chicken pieces in the rice mixture to dredge them, then carefully dip them in the buttermilk again, and then dip a second time in the rice mixture. Pat well to remove excess flour. Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken.
• Heat about 2 inches of peanut oil in a heavy skillet or frying pan over medium-high heat to 335 degrees F. Slip some of the chicken pieces skin side down into the hot oil. Do not overcrowd; fry in batches (or 2 separate skillets) if necessary. Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.
• Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness.
• Chef's Note: This is one place I do use table salt. In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating.
• Yield: about 5 cups

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)

Steps:

• Slice the chicken breasts into about 3/4-inch strips (or as desired).
• In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
• Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
• Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
• Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
• For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
• Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
• Place the strips into the flour mixture mixture and toss to coat completely.
• Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
• Heat oil in a large heavy skillet to 375 degrees F.
• Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
• Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
• TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.

OVEN-FRIED CHICKEN FINGERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
• Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
• Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
• Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
• Cool chicken in pans on racks to room temperature (crust will firm up as it cools).